Ingredienti:
200 g di maccheroncini
100 g di parietaria
50 g di besciamella
sale
peperoncino rosso in polvere.
Preparazione:
Lessate la parietaria al vapore.
A cottura ultimata scolatela, regolatela di sale e frullatela.
Ponetela in un tegame posto sul fuoco, quindi amalgamate la besciamella e lasciate restringere un pò il composto.
Unite il peperoncino in polvere e condite con questa salsa i maccheroncini scolati ala dente.
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